Re: Behmor Service Top Notch

I have to say your writing style is VERY strange and almost as if some
translator was translating it word for word from another language.... maybe
it's just drugs???? Whatever it is, it is difficult to see where you are
going except to possibly try to disparage the Behmor. In that case, you are
way off base if you are implying that we are going to have blazes inside
every time we roast. Again I go back to you getting a torch if you want
your beans that dark. For me roasting 14 ounces at the one pound setting,
I've never had a flame up inside well into second crack after 4 months of
roasting. What ever you are doing, DON'T DO IT!!! You are obviously
mistreating the machine or running well out of the bounds of the machine and
expect it to not 'protest'. Why are you surprised then???


<Flasherly@xxxxxxxx> wrote in message
news:dbaa8b5b-298a-45c3-b90f-2bc488c2734f@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
On Feb 16, 6:00 am, "Tex" <pearl...@xxxxxxxxxxxxx> wrote:
I was just curious if the thing would work without the
after burner since they seemed to be problematic. I doubt if I'll be
using a
Behmor, since I've got a couple of UFO/CO & TurboCrazy roasters, plus a
never used Sonofresco I just picked up. If I was just getting into home
roasting I'd certainly be looking at getting a Behmor.


Same beans, same probe and location, should be able to duplicate the
same profile. Sometimes it's preheated 90 seconds, before and under
OSHA limits kick in, the way it's setup. Afterburner, into the
initial cooling cycle, can tend to start throwing fireballs around.
Manual makes some related mention about intent, hedging around a
cautionary note, I suppose, when taking on beans known processed for
high-chaff content. Some Panama I have, seems to me is along the
higher side of chaff, compared to a few pounds Sumatra Mandheling, I
haven't tried. Where all the chaff went was the question I came
across. Off a fluid bed I'd pull six times the Panama's chaff the
Behmor produced, although, nevertheless, did manage a flashing light
and smoke show first time up, into the cooling cycle. It's also
expedient to profilers opening the door a couple minutes into cooling
to expedite things up, although I wouldn't recommend trying that at
home, at least under a range hood. Looks to be a bit of a balancing
trick, I'd imagine, hitting a pound of beans hard enough to properly
roast them -- and it does compare favorably for a commercial-grade
roast in that regard. However, I've seen someone that works closely
with Joe set one on fire to the detriment of sustained profiles.
Again, the manual seems somewhat nonchalant, there, as if carrying it
off, in a blaze, into the garage or outside to run its course were
expected. But, of course, if my computer just caught fire, can't say
I think the better of it, especially, regardless of five or six
computers I've variously accessible. A matter of how to approach
hard, as I'm presently inclined to setting it afire, limitations being
somewhat an ill-defined term -- minute profile adjustments being as
much boundless in permutations, as a tendency to sour the roast at
full capacity. Pushing further looks to be a course of experience.
It's not a fluid thing, so its afterburner applies, in a sense
analogous to a dousing with water the roast that's not baked.


.

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